I agree more info would help...Can you be more descriptive on exactly what you want to do ? Are you seasoning & grinding it, then stuffing into casings & then smoking ? Or you making patties out of it ? If you can be more detailed, it will help us help you a lot better !
Where is he sourcing the pig? Has it been frozen at all? Trichinosis isn't as common as it once was, but it's still around and more prevalent in wild hogs than domestic, that is unless the domestics have been fed animal parts or byproducts. If the meat hasn't been deeply frozen (5° or less for a couple of weeks), I'd suggest cooking it to an IT of 165 just to be sure, cure or not.
The pork is fresh on the hoof when he starts. only cooled in a walkin fridge. standard seasoning, red pepper sage and sausage seasoning. Very lean with beef fat added. Very good but wanting to make something a little special.